We leave for Mexico tomorrow for the week to celebrate Thanksgiving at my parents house ❤️ & I woke up feeling a lot less than my optimal self today 😣 Aside from the packing & prep for turkey day, I’ve been taking it pretty easy. No appetite is in full effect & this is toast combo is basically all I’ve wanted today, except for a carrot 😂 Fingers crossed for feeling better tomorrow! I hope you’re all having a happy Monday & get to take some time off this week to spend time with the people who are special to you! ✨••Two pieces of @happycampersgf buckwheat toast topped with:@traderjoes jalapeño lime almond dip, @clekraut gnar gnar kraut & @picaflorculture fermented pepper flakes.@sunbutter sunflower seed butter, @beekeepers_naturals bee pollen, & cinnamon.

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Tired Hands Brewing Company Fermentaria- Ardmore, PAJust outside Philadelphia in the ritzy college town of Ardmore, PA is Tired Hands Fermantaria. Over the last few years this brewery has exploded on the local, national, and international scene due to their funky and experimental IPAs and Saisons. They now have 2 brewing locations where they do coveted bottle releases, as well as general store and a Biergarten in Philly. Almost as delicious as the uniquely crafted beer is the creative artisanal food they serve at each location. The Fermantaria itself is a large warehouse-type building with lots of natural light and an exposed work area, highlighted by massive tanks and foudres. If you are a craft beer nerd, you MUST get your HANDS on a bottle, growler, or pint of Tired Hands ASAP because it is HANDS down one of the best independent craft breweries operating in America. Overall rating- 9.6/10

The theme for this week is beauty . Stay tuned all week for a different side of fermentation. A new kombucha scoby forming on a 30gal batch of bottling run off we collected.

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Anyone else a late night fermenter? Maybe just me. 🤔 Tonight I started a few second ferments of kombucha for this weekend's workshop (there's 1 space left, FYI). I've got 1) plum, ginger and cardamom, 2) cranberry, clementine, rosemary and cinnamon 3) tumeric, chamomile, honey and lemon and 4) muscat grape, thyme and black pepper all on the go and even an experimental red wine kombucha. Come try them out on Saturday, Nov 24th, 2-5pm @thesunflowercentre_se4 in Brockley. 😋

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50 gallons of bright green frozen sorghum cane juice into vinegar...by the time it’s done it will be 3 years old! Sorghum juice is a very unusual flavor: banana, smoke, vanilla, grass, mango, sourdough...the vinegar is quite unusual too. 16%brix, generally boiled down into molasses because of its instability and readiness to ferment. We couldn’t resist seeing what we could do. This was grown by our friends at Next Step Produce in southern Maryland, and beautifully processed (and frozen) by our friends @canningshedllc . We love working their amazing products any way we get the chance!#sorghum#vinegar#madebykeepwell#organic#localfood#supportlocal#ingredients#fermentedfoods#fermentation#fermented#sweet#sour

Please save some money and support your local vendors. You can also start buying your gifts here.

@origenes_ba still doesn't have the flavors of fermented drinks, but you can start preordering loafs of bread, like coffee cakes. Let me tell you, all breads taste delicious.

You can check the menu from this past Friday. My sister and her fiance can make what's on the menu and other flavors. You can DM or text Orígenes at their profile "Text" button for orders and/or more questions.

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I finally got around to making kimchi again. I like adding carrots which isn’t traditional but sure is tasty. This fermented Korean condiment is surprisingly easy to make at home, which I urge you to do! You can get instructions from a video that just went up on YouTube (link in bio). ...........

✨ KOMBUCHA TEA ✨Don't dig the sour taste? I get it, it's not everyone's cup of tea-literally 😉.------But this pungeant sparkling concoction-made from fermenting green tea (or black) with symbiotic bacteria and yeasts-carries some interesting health benefits, making it a good idea to add to your diet!

FIRST let's get something straight-#kombucha has sugar. It's added prior to fermentation to feed the bacteria & yeats to allow them to multiply, blossom and take over the world! And by 'world' we mutually understand that I mean our wonderful GUT microbiomes!

This sugar is there to FEED the bacteria, and any residual sugar leftover should be minimal. A typical 500 ml bottle that you buy in the store should have between 4-9 gr. of sugar. Bottles with 20+ gr should maybe be avoided, esp. if they are less than 400 ml. Unless you're on a mission to get a sugar high, and possibly some pre-diabetes 😉. Of course, making it at home allows you to control sugar levels...and the longer you let your kombucha sit, the longer it will fermented, the less sweet it will be and the more benefit it will provide!---------This being said, kombucha is made with higher quality sugar, usually in the form of cane or coconut, organic, non GMO & from sustainable sources. NOT ALL sugars are equal.And swapping out our box juices, sodas and even alcoholic beverages with kombucha, can only be beneficial-for both our digestion and our glycemic index!-------And this brings me to the PERKS: 1) Kombucha tea is a living, functional food, teeming with live enzymes & probiotics which are great to replenish and balance out our good gut bacteria.2) It's a good source of antioxidants, particularly if it's made with organic high quality green tea3) The sour taste represents acetic acid, which helps kill bad bacteria and supports liver detoxification. The more sour, the healthier 😃4) Contains B vitamins-inc. the infamous B12 important for energy production5) Immune support, as 80% of our immune system resides in our guts! Anything that supports our diverse gut bacteria, promotes strong immune function 💪